Watermelon Cake

Instead of celebrating with a traditional cake filled with high-calorie ingredients like flour, eggs and sugar try this low-calorie watermelon cake recipe. This recipe serves 12-16 and is only 80 calories per serving.

INSTRUCTIONS:1. Make sure to place the can of coconut milk in the refrigerator for at least 6hours (overnight). This will cause the cream to separate from the milk. Thecream will be at the top of the can.2. Open the can of coconut milk and scrape out the cream into a mediumsizedbowl.3. Add the vanilla and raw honey to the mixture. Whip the cream with ahand mixer on medium speed and work your way up to high speed untilthe cream is fluffy, about 5 minutes (it will not be as fluffy as dairy-whippedcream). Place the bowl of whipped cream in the fridge until ready to use.4. Remove the top and bottom from the watermelons and remove the rindsfrom the middle section you should be left with cake-shaped pieces ofwatermelon. You can cut one watermelon smaller than the other to make atwo-tiered cake.5. Pat the outside of the watermelon dry with paper towels (this is importantbecause it will help the coconut whipped cream adhere better).6. Spread the coconut whipped cream around the watermelon cake.7. Serve or store in the in the refrigerator until ready to serve.